Hawaiian Haystacks

The first time I ever had Hawaiian haystacks was at Merrie Miss at church. They don't even call it that anymore. Now it is called achievement days. Anyway, we had a Hawaiian night with our moms and we had this delicious dinner. It has been one of my favorites ever since. This is kind of a comfort food for me. The best thing about it is that you can put on it whatever you want. If you don't like something, don't put it on. In my opinion the chow mein noodles are the best part. And the cheese, and the gravy, and the pineapple, OK, I like it all. I recently just learned a new way to make the gravy, which is more complex than my old way, but really yummy, so I will give you both versions.

Hawaiian Haystacks:

Chicken Gravy Version 1:
Cream of Chicken Soup
2 c. cooked chicken, shredded
Enough water to make it the consistency you want.
Put everything in a saucepan and cook until warm and bubbly.

Chicken Gravy Version 2:
Source: Picky Palate
1/2 c. butter
1/2 c. flour
1 tsp. salt
1/2 c. sour cream
1/4 tsp. pepper
32 oz. chicken broth
2 tsp. dry ranch dressing
1/4 tsp. garlic salt
2 cups cooked chicken, shredded
Place butter into a large sauce pan over medium heat, stirring slowly to melt. Slowly, whisk in flour, salt and pepper until smooth and thick, for 1-2 minutes. Slowly whisk in chicken broth until smooth. Increase heat to high, whisking until thick, about 2 minutes. Add sour cream, ranch seasoning, garlic salt, and cooked chicken. Stir and season accordingly. You may prefer additional salt, pepper, and garlic salt. You could transfer to your crock pot after done and keep on low all day until dinner.

Rice, enough for you family
Topping Choices:
Chow Mein Noodles
Shredded cheddar cheese
Sliced green onions
Olives
Pineapple
Cranberries
Celery
Almonds
Tomatoes
Put rice on your plate and then top with chicken gravy. Then add on whatever toppings you like.